Zobrazeno 1 - 10
of 114
pro vyhledávání: '"Alexandre Pons"'
The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation
Autor:
Marie Courregelongue, Alexandre Pons
Publikováno v:
OENO One, Vol 58, Iss 4 (2024)
The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing. Molecular characterisation of toasted oak wood has increased steadily in
Externí odkaz:
https://doaj.org/article/92f0c500cec74c5fad171b988def8e00
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
During bottling aging, the wine comes into contact with the cork stopper due to the horizontal position of the bottle. The release of compounds, such as cork phenolic compounds, thus take place between the cork and the wine, depending on the type of
Externí odkaz:
https://doaj.org/article/beef47f958db49799bfaea3358bdf904
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. Aromatic maturity is probably the mos
Externí odkaz:
https://doaj.org/article/4b08746661c04880886981975e977c89
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. Aromatic maturity is probably the mos
Externí odkaz:
https://doaj.org/article/a9ce728d27a64674b038aed6208d7dfe
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Olivier Geffroy, Mark Gowdy, Georgia Lytra, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
Publikováno v:
IVES Technical Reviews (2023)
Over the past decades, great progress has been accomplished in the understanding of the molecular basis of aromas in grapes and wines. These aromas depend on the grapevine variety, but also on environmental factors involved in the so-called « terroi
Externí odkaz:
https://doaj.org/article/d7aee02dc5c84169a879923993cef121
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Agnès Destrac-Irvine, Mark Gowdy, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Marc Plantevin, Xavier Poitou, Alexandre Pons, Cécile Thibon
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Viticulturists, enologists, and wine makers define several types of maturity, including physiological maturity, technological maturity, phenolic maturity, and
Externí odkaz:
https://doaj.org/article/f4c6835335cd4672ae1a2201bdc36f20
Publikováno v:
OENO One, Vol 55, Iss 3 (2021)
The oak barrel maturation step is nowadays strongly rooted in the production of quality wines. Two main physico‑chemical phenomena contribute to the modification and improvement of wine: the solubilisation of volatile and non-volatile wood compound
Externí odkaz:
https://doaj.org/article/2fc8c6fb74614a1db4cd661e978b133a
Autor:
Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Olivier Geffroy, Eric Gomès, Sabine Guillaumie, Pierre Helwi, Justine Laboyrie, Georgia Lytra, Nicolas Le Menn, Stéphanie Marchand, Magali Picard, Alexandre Pons, Armin Schüttler, Cécile Thibon
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by enviro
Externí odkaz:
https://doaj.org/article/94ffc75f7cdd435da11736bf24c579e9
Autor:
Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Tesseidre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe BARBE
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Aim: The evolution of consumer expectations has led to the development of new production methods using low inputs. From an oenological point of view, these methods include the production of wines without any SO2 being added throughout the process. Th
Externí odkaz:
https://doaj.org/article/d288b12cd3dc49e6b0ff00fe451d3a51
Autor:
Andrii Tarasov, Federico Garzelli, Christoph Schuessler, Stefanie Fritsch, Christophe Loisel, Alexandre Pons, Claus-Dieter Patz, Doris Rauhut, Rainer Jung
Publikováno v:
Molecules, Vol 26, Iss 20, p 6256 (2021)
Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory qu
Externí odkaz:
https://doaj.org/article/c693420cc41a483d9c2978ef0d9b815b